Name: Chocolate Raspberry Crinkles
Prep time: 15 min
Cook time: PT-491135H58M25S
Total time: PT-491135H58M25S
Cuisine: American
Ingredients: 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/4 cup vegetable oil or melted butter; 2 large eggs; 1 tsp vanilla extract; 1/2–1 tsp raspberry extract or 2–3 tbsp seedless raspberry jam; 1 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup powdered sugar (for rolling)

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Chocolate Raspberry Crinkles are soft, fudgy cookies with a deep cocoa flavor and a pop of bright raspberry. Rolled in powdered sugar before baking, they develop that classic crinkled top that’s both beautiful and delicious. I love making these cookies when I want something rich, chocolaty, and just a little bit different.

Why I Love This Recipe

I love how these cookies combine rich chocolate and fruity raspberry in every bite. They look fancy with their crackled sugar-dusted tops, but they’re incredibly easy to make. The dough can be made ahead, and the finished cookies stay soft for days. These are always a hit during the holidays—or anytime I want to impress with minimal effort. Chocolate Raspberry Crinkles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsweetened cocoa powder
All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Raspberry extract or raspberry preserves
Powdered sugar (for rolling)

Directions

In a large bowl, I whisk together cocoa powder, sugar, and oil (or melted butter) until smooth.
I beat in the eggs, one at a time, then stir in the vanilla and raspberry extract or preserves.
I mix the dry ingredients—flour, baking powder, and salt—in a separate bowl, then gradually combine them with the wet mixture until a soft dough forms.
I cover and chill the dough for at least 2 hours (or overnight) so it’s easier to roll.
Once chilled, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I scoop the dough into tablespoon-sized balls and roll them generously in powdered sugar.
I place them on the baking sheet, spaced a few inches apart, and bake for 10–12 minutes until the tops are crackled and the edges are set.
I let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Chill time: 2 hours
Bake time: 10–12 minutes
Total time: About 2½ hours

Variations

Add chocolate chips: I fold in mini dark chocolate chips for extra richness.
Use raspberry jam: Instead of extract, I stir in 2–3 tablespoons of seedless raspberry jam for a natural fruity flavor.
Gluten-free version: I use a 1:1 gluten-free baking flour with great results.
Extra raspberry: I press a freeze-dried raspberry into the center of each dough ball before baking.
Double chocolate: I add melted dark chocolate to the batter for an even fudgier texture.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. If I want to keep them longer, I freeze the baked cookies or freeze the dough balls (uncoated in sugar) and roll them in powdered sugar just before baking. Chocolate Raspberry Crinkles

FAQs

Can I use fresh raspberries?

I don’t recommend using fresh raspberries in the dough, as they add too much moisture. Raspberry extract or preserves give great flavor without altering the texture.

Why do I need to chill the dough?

Chilling helps firm up the dough so the cookies don’t spread too much. It also gives the flavors time to develop.

Can I make these cookies ahead of time?

Yes, I often make the dough the day before and keep it in the fridge until I’m ready to bake.

Do these cookies freeze well?

They freeze beautifully. I let them cool completely, then store them in a freezer-safe bag for up to 2 months.

What if I don’t have raspberry extract?

I substitute with raspberry jam or simply make classic chocolate crinkles instead—the cookies will still be delicious!

Conclusion

Chocolate Raspberry Crinkles are rich, chewy, and packed with flavor. I love how the cocoa and raspberry complement each other, and the crackled sugar coating makes them just as pretty as they are tasty. Whether I’m baking them for a cookie exchange, the holidays, or just because, they always earn a spot on my favorite desserts list.